1/1 Photo of Egg Waffles 4 or Gai Daan Jai
Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.
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Units: US | Metric
- 2/3 cup all-purpose flour
- 3 1/2 tablespoons potato starch (corn starch will work)
- 1 teaspoon baking powder
- 1/3 cup sugar
- 1/4 cup evaporated milk
- 1/2 cup water
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons custard powder (or instant pudding powder)
- 1In a large bowl, whisk together all the wet ingredients.
- 2Add dry ingredients and mix until smooth.
- 3Preheat both sides of the waffle pan and grease the pan with some oil.
- 4When the waffle pan is hot, pour batter into one side, covering all the holes but leaving one row empty.
- 5Place the other side of the pan on top and flip immediately.
- 6Cook for about 3 1/2 to 4 minutes, depending on how hot your stove is.
- 7Flip the pan and cook for another 3 1/2 to 4 minutes.
- 8Transfer the waffle to a plate to cool and enjoy while it is still hot.
- 9Time is each egg waffle. Watch carefully. You want them to be golden brown. May take less time.
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Nutritional Facts for Egg Waffles 4 or Gai Daan Jai
Serving Size: 1 (501 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1163.0
- Calories from Fat 381
- Total Fat 42.4 g
- Saturated Fat 9.7 g
- Cholesterol 390.2 mg
- Sodium 597.3 mg
- Total Carbohydrate 166.7 g
- Dietary Fiber 4.3 g
- Sugars 68.2 g
- Protein 27.8 g
The following items or measurements are not included: